National Hot Dog Day is celebrated each year on the third Wednesday in July, which in 2025 falls on Wednesday, July 16. I mark this unofficial holiday by firing up my grill, gathering my favorite halal-certified franks and buns, and celebrating one of America’s most beloved comfort foods. It’s the perfect excuse to invite friends over, experiment with creative toppings, and turn my backyard into a mini hot dog festival. A fun way to savor summer flavors, I love sharing different at-home techniques and flavor twists that anyone can master.
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A Brief History of the Hot Dog
The term “hot dog” traces back to the late 19th century when German immigrants popularized sausages known as frankfurters in the United States. Charles Feltman is credited with selling the first sausage-in-a-bun at his Coney Island stand around 1870, effectively inventing what we now know as the modern hot dog. The cartoonist Tad Dorgan is often (though perhaps apocryphally) credited with coining the phrase “hot dog” around 1901 when vendors sold dachshund sausages at New York baseball parks. In 1916, Nathan Handwerker opened the first Nathan’s Famous hot dog stand at Coney Island, solidifying the hot dog’s place in American street food culture.
The National Hot Dog and Sausage Council declared July National Hot Dog Month in 1994 and instituted National Hot Dog Day, first observed with a Capitol Hill hot dog luncheon back in 1991. Hot dogs are so ingrained in American culture that Americans consume around 150 million of them during Fourth of July celebrations alone each year
Classic Hot Dog Recipe Base
Ingredients
- I gather 4 good-quality beef hot dogs, 4 soft buns, 1 tbsp olive oil, and a pinch of sea salt.
- For toppings, I keep mustard, relish, diced onion, and tomato wedges on hand as my foundational condiments.
Equipment
- I use a grill preheated to 450°F for direct grilling.
- For the boiling method, I bring out a large pot and a slotted spoon.
- When I want low-mess cooking, I turn to my oven and a rimmed baking sheet.
Step-by-Step Cooking Guide
1. Grilling Method
- I preheat my grill to high heat (450°F) for direct grilling.
- I optionally thread a skewer through each hot dog to prevent curling.
- I place the franks on the grates for about 5 minutes, turning occasionally until they’re golden brown and slightly charred.
2. Boiling Method
- I fill my pot with cold water, stir in 1 tbsp salt, and add the hot dogs.
- I bring the water to a gentle boil, then reduce the heat and simmer for 5 minutes until the franks are fully heated through.
3. Oven-Baked Method
- I arrange hot dogs on a rimmed baking sheet.
- I bake at 425 °F for 10–12 minutes, flipping once halfway for even browning.
Assembling Your Hot Dog
I lightly toast my buns—either on the grill grates or in a toaster—then nestle each hot dog inside and layer on my favorite condiments.
Five Flavor Variations
Chicago-Style Dog
I build my Chicago dog on a poppy seed bun with yellow mustard, bright green relish, chopped onion, tomato wedges, a pickle spear, sport peppers, and a dash of celery salt—no ketchup allowed.
New York-Style Dog
I pile sauerkraut and spicy brown mustard on my dog, or spoon over Coney Island meat sauce made from ground beef, onion, mustard, vinegar, sugar, and ketchup for that authentic New York taste.
Bacon-Wrapped Dog
I wrap each hot dog in bacon, secure with toothpicks, grill until the bacon is crisp, then finish with a drizzle of spicy garlic dill pickle relish for an indulgent bite.
Veggie/Plant-Based “Carrot Dog”
I swap in marinated carrots seasoned with smoked paprika and liquid smoke, roast them until tender, and serve on a vegan bun topped with mustard and relish for a meat-free twist.
Tex-Mex Chili Cheese Dog
I top my grilled dog with savory chili sauce, a handful of shredded cheddar, and a sprinkle of diced jalapeños for a Tex-Mex flavor kick
Classic Grilled Hot Dogs for National Hot Dog Day
Ingredients
- 4 beef hot dogs
- 4 soft hot dog buns
- 1 tbsp olive oil
- Pinch of sea salt
- Mustard green relish, diced onion, and tomato wedges for topping
Instructions
- Preheat grill to medium-high (350°F–400°F).
- EasyCleanCook
- Brush each hot dog with olive oil and score the skin to prevent bursting.
- Grill hot dogs for 5–7 minutes, turning every minute or two until they’re plump with dark char marks.
- Toast buns lightly on the grill or in a toaster.
- Assemble: place each frank in a bun and top with mustard, relish, onion, and tomato.
Notes
- Chicago-Style: swap to a poppy-seed bun and add sport peppers, a pickle spear, and celery salt—skip ketchup.
- Veggie Option: use plant-based sausages or “carrot dogs” marinated with smoked paprika and liquid smoke.
- Storage: refrigerate leftovers in an airtight container up to 1 week; freeze (original packaging) up to 2 months.
- Flavor Boost: brush buns with garlic butter and toast in a skillet before assembling.
- Thicker Sausages: if using bratwurst or jumbo franks, grill 10–12 minutes turning often.
Pro Tips for Perfect Hot Dogs
I love treating every “National Hot Dog Day” celebration like a mini festival, so I’ve honed a few pro tips to make my franks stand out.
- I always preheat my grill until the hot dogs reach an internal temperature of 165°F (74°C), which ensures they’re safe and juicy.
- I score the skins lightly with diagonal slits so they don’t burst and grill evenly.
- I brush the franks with a little oil before grilling to boost browning and crispness.
- I let my hot dogs rest for a minute after cooking; this seals in juices and makes every bite tender.
Storage & Make-Ahead Advice
Celebrating “National Hot Dog Day” at home means planning ahead—here’s how I keep my franks fresh:
- Refrigerate unopened packages at or below 40°F (4°C); they’re good for up to 2 weeks.
- Once opened, I use my hot dogs within 1 week for peak flavor and safety.
- If I’m prepping in bulk, I freeze my extras (in original packaging) for no longer than 1–2 months; beyond that, quality dips.
- I never leave hot dogs at room temperature for more than 2 hours (or 1 hour if it’s above 90°F) to avoid bacterial growth.
- When I’m holding dogs hot for a crowd, I maintain them at 140°F (60°C) or above. For cold displays, I keep them below 40°F to stay safe.
People Also Ask
How long do hot dogs last in the fridge?
Unopened, they last up to 2 weeks at 40°F; once opened, aim to finish them within 1 week for safety and flavor.
Can I freeze hot dogs, and for how long?
Yes—you can freeze unopened hot dogs for 1–2 months. Thaw in the fridge before reheating on “National Hot Dog Day” for best results.
What is the best temperature to cook hot dogs?
I grill mine until they hit an internal 165°F (74°C). This ensures they’re steaming hot and fully cooked without drying out.
How do I reheat leftover hot dogs safely?
I reheat until steaming hot—either in a pot of simmering water for 3–4 minutes or in the microwave for 30–45 seconds, checking the temperature reaches at least 165°F.
Conclusion & Call to Action
I hope these tips help you host a standout National Hot Dog Day feast at home. If you’ve tried these make-ahead and storage hacks, drop a comment below and let me know your favorite tip—or share your own! Don’t forget to explore more recipes on my site. For extra food safety insights, check out the USDA’s hot dog guidelines or the FDA’s storage chart. Happy grilling!